• Prep Time 15 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
Favorite

Recipe Ingredient

  • 300g red snapper fish fillet, cut into big cubes
  • 125g sliced ginger
  • 1 tsp chopped garlic
  • 1/2 tbsp oil
  • 1/2 tbsp sesame oil
  • 1/2 tbsp Shao Hsing Hua Tiau cooking wine (optional)
  • 3 pieces soft beancurd
  • 1 egg white
  • 1/2-cup tapioca flour or cornflour
  • 50g chicken meat
  • 75g carrot, cut into shapes
  • 75g button mushrooms, thinly sliced
  • 1/2 cup water or stock
  • Seasoning:
  • 1/4 tsp salt or to taste
  • 1/2 tsp sugar
  • 1/2 tsp chicken stock granules
  • 1/8 tsp pepper
  • Thickening:
  • 1 tsp cornflour
  • 1 tbsp water
  • Garnishing:
  • 100g spring onion, cut into 4cm lengths
  • 1 red chilly, sliced

Instructions

  1. Marinate fish cubes with a little salt and set aside.
  2. Carefully and gently cut beancurd into 4cm cubes. Dip beancurd pieces carefully in egg white then coat with tapioca flour. Deep-fry beancurd until golden brown. Drain well.
  3. Shallow-fry fish pieces in a non-stick pan for five to six minutes. (Handle with care so as to keep the pieces intact.)
  4. Heat oil and sesame oil in a wok. Stir-fry ginger till fragrant, add garlic and fry until aromatic and golden. Add the wine; when it sizzles, add the button mushrooms and fry for three to four minutes.
  5. Add water or stock and bring to a gentle boil. Add the fish, carrots, seasoning and beancurd.
  6. Heat a claypot for three to four minutes until hot.
  7. Pour cooked dish into the claypot. Stir in thickening, cover for one to two minutes. Add garnishing and serve dish hot.
User Type: anonymous web
Campaign ID: 2
Cxense type: free

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *